Today is day three of Five Days of Holiday Baking Recipes. Yesterday I shared Rose Levy Beranbaum's Mahogany Buttercrunch Toffee recipe. I'm sharing a wonderful and easy recipe for Creamy Caramels that I know you will love. These homemade caramels are highly addictive. Bet you can't have just one!
Creamy Caramels
1 cup sugar
1 cup dark corn syrup
1 cup butter
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
Make sure you have a candy thermometer on hand.
Line an 8-inch square pan with foil. Butter the foil and set aside.
Combine sugar, corn syrup and butter in a saucepan. bring to a boil over medium heat, stirring constantly.
Boil slowly for four minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium-low, stir constantly, and cook until candy thermometer reads 238 degrees F (soft ball stage).
Remove from heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1-inch squares. Wrap individually in waxed paper and twist ends.
Makes about 60-70 pieces.
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